Gelato Di Ducchessa Recipes

GELATO: THE BASIC RECIPE

Steps:

• Pour the milk, or milk and cream, half of the sugar and, if using, the vanilla pod or lemon zest, into a saucepan and bring the milk nearly to a boil. When the very first bubbles begin to appear, take it immediately off the heat and let it cool. (If using the optional vanilla or lemon zest, you can cover the saucepan, which will slow down the cooling process and prolong the steeping process, thus drawing out more of their flavor.)
• When the milk has cooled, put the egg yolks into an electric mixer together with the other half of the sugar. Beat at a high setting until the egg yolks and sugar have been totally combined and developed a creamy quality. You will be able to see ripples as the mixer turns.
• Lower the setting and slowly add your cooled milk (from which you will have removed the vanilla or lemon zest if using) in a steady stream. Mix until everything is well amalgamated.
• Transfer the mixture back into the saucepan. Heat the mixture gently until the eggs thicken it into a thin custard-thick enough to coat a spoon lightly-but not so much that the egg curdles. Be attentive, increasing the heat very gradually from low to medium or medium-high, stirring constantly until you begin to 'feel' the mixture beginning to thicken, and then lowering the heat immediately to low. If you fee the mixture is getting too hot, you can add a bit of cold milk to the saucepan to avoid curdling.
• Once the mixture has thickened nicely, remove it from the heat, pour it into a bowl and chill in the fridge for about an hour. Stir from time to time to prevent a film from forming on the surface of the mixture.
• Pour the batter into an ice cream maker and proceed to churn per the instructions that came with the machine. Typically, you will churn the batter for 20-30 minutes, which results in a 'soft serve' texture. If you want a firmer gelato, freeze it for an hour or two before serving.

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

GELATO DI CREMA - VANILLA CREAM BASE FOR GELATO

Steps:

• In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
• Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.
• Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.
• While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.
• Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled.
• You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations.
• Espresso: add 1/2 cup of chilled espresso coffee into the custard.
• Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
• Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.
• Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing.